Go Back

Lasagna Soup brings the post-workout recovery you crave in a bowl that eats like comfort food. With lean meat, creamy ricotta, and beans, it’s a high-protein, one-pot meal perfect for weeknights or training recovery.
Print Recipe Pin Recipe
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb lean ground chicken or turkey
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme or basil
  • 2 Tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 can (14–15 oz) crushed tomatoes
  • 1 can (15 oz) great northern or cannellini beans, drained and rinsed
  • 7 dry lasagna noodles, broken into 2–3 inch pieces
  • 0.5 cup half-and-half or plain Greek yogurt (tempered)
  • 0.33 cup grated Parmesan, plus more for serving
  • 0.5 cup chopped fresh basil or parsley
  • 0.75–1 tsp kosher salt, to taste
  • to taste black pepper
  • 0.75–1 cup ricotta cheese, to finish

Equipment

  • 5–6 quart Dutch oven or heavy pot Even heat distribution
  • wooden spoon For breaking up meat
  • ladle For serving
  • measuring cup For transferring broth

Method
 

  1. Heat oil over medium-high heat in a large pot. Add ground chicken or turkey and break it into small crumbles. Cook until lightly browned.
  2. Add diced onion and cook until translucent. Stir in garlic, oregano, and thyme or basil. Cook for 30 seconds until fragrant.
  3. Push everything to the sides and add tomato paste to the center of the pot. Cook until the paste darkens in color.
  4. Pour in chicken broth and crushed tomatoes. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce to a steady simmer for 10 minutes.
  5. Stir in broken lasagna noodles and beans. Maintain a steady simmer, stirring occasionally to prevent sticking. Cook until noodles are al dente.
  6. Lower the heat and stir in half-and-half (or yogurt), Parmesan, and half of the herbs. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Top each with a generous scoop of ricotta, remaining herbs, and extra Parmesan if desired. Let sit for 1–2 minutes.

Nutrition

Calories: 440kcalCarbohydrates: 35gProtein: 35gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 830mgPotassium: 790mgFiber: 6gSugar: 6gVitamin A: 1050IUVitamin C: 11mgCalcium: 290mgIron: 3.1mg

Notes

Cook noodles directly in the soup for fewer dishes. For a creamy twist, blend a portion of the broth and beans and stir back in. Great for meal prep—just store the soup base separately from the dairy and noodles if freezing.

Tried this recipe?

Let us know how it was!